Monday, 10 January 2011

Queen Cutlets From My Initial Days Of Learning To Cook

I feel elated today as I post the first recipe of 2011. I wanted to post something special, something close to my heart and which had fond memories associated with it, so I chose these ‘Queen Cutlets’. I am not sure why these cutlets are named so but I can surely assure you that they have a very fine taste which no one can ignore.

This is a recipe which I had learnt from a Parsi lady who used to run cookery classes called Breakfast Needs. She had an expertise in baking, so during my college days initially I joined her classes to learn baking. Apart from the baking, she used to teach recipes too. One could choose the recipes from her list and request her to teach them. She used to provide a printed copy of the recipe and charge us per recipe. I did learn a few recipes but realized that they were going heavy on my pocket so I got a few recipes photo copied from another friend and then tried them later at home, this cutlet was also amongst those recipes and when I tried them the first time I was amazed with the resultant product, my family loved it and it was an instant hit.

I was going through my old diary today, while reading I got connected with this recipe again and wanted to make them. I thought it was just too apt for my first recipe post of this year as it brought back so many memories from down the memory lane.

The cutlets are amazingly soft and extremely healthy too. A perfect blend of proteins and vitamins, these are just right for everyone. It has a very subtle taste which I just love.

Ingredients

a cup of cabbage grated

200gms grated cottage cheese

a cup of cooked bengal gram/chana dal

3-4 green chilies

a handful of coriander chopped

1 finely chopped onion

2 tsp lemon juice

salt to taste

1/2 tsp white pepper pwd

1 tsp garam masala

2 tsp cornstarch

For the slurry

1/2 cup corn starch

1/2 cup water

salt to taste

1/2 tsp white pepper pwd

To roll

Bread crumbs

Method

Sprinkle a large pinch of salt on the cabbage and squeeze out water.

Strain out the water completely from the cooked lentil and then blend it.